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• Eggs are medium and free-range and butter is salted, unless otherwise stated.
• Always buy the best-quality meat you can afford.
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Maple Spiced Nuts
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A super-easy nibble to serve alongside drinks.
Serves 12
Hands-on time: 5 minutes, plus cooling
Cooking time: about 15 minutes
1 tbsp sunflower oil
2 tsp English mustard powder
2 tsp garam masala
1 tsp mild chilli powder
1 tsp salt
250g (9oz) mixed unsalted nuts
100g (3½oz) macadamia nuts
2 tbsp maple syrup
Per serving 213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.
2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.
3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.
4. Empty the nuts on to a baking tray and leave to cool completely before serving.
TO STORE
Once cool, store in an airtight container for up to 2 weeks.
Cheese and Poppy Seed Straws
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An easy cheat’s version that’s just as tasty!
Makes 24 cheese straws
Hands-on time: 25 minutes, plus cooling and chilling
Cooking time: about 20 minutes
Oil, to grease
Plain flour, to dust
500g pack all-butter puff pastry
125g (4oz) mature Cheddar cheese, grated
1 egg, beaten
Poppy or sesame seeds, to sprinkle
Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.
2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.
3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.
4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.
5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.
GET AHEAD
Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.
Scotch Quails’ Eggs (#ulink_a588f3d0-a9cc-53a1-93b1-36167cbd172a)
These beauties are real show-stoppers. Make sure you have enough to satisfy demand!
Makes 12 Scotch eggs
Hands-on time: 25 minutes
Cooking time: about 20 minutes
300g (11oz) Cumberland pork sausages, about 5
Plain flour, to dust
1 large egg, lightly beaten
75g (3oz) dried breadcrumbs
12 hard-boiled quails’ eggs (see GH tip, here (#ulink_0d127de7-82af-55a4-9253-c1d2d5a2c0a5))
2–3 tbsp vegetable oil
Sea salt flakes and mustard, to serve
Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Squeeze the meat out of the sausage skins into a bowl and discard the skins. Put some flour, the egg and breadcrumbs into three separate small bowls.
2. Divide the sausage meat into 12 equal portions. With lightly floured hands, form a portion into a patty about 6.5cm (2½in) across in the palm of one hand. Put a boiled quails’ egg in the middle, then shape the meat around it. Set aside on a board and repeat with the remaining eggs and sausage meat.
3. Dip the covered eggs in flour, tap off the excess, then dip in the beaten egg and coat in breadcrumbs.
4. Heat the oil in a large frying pan over a medium–high heat. Add the coated eggs and fry, turning regularly, until golden on each side (in batches if necessary). Transfer to a baking tray.
5. Cook the eggs in the oven for 10 minutes. Serve warm or at room temperature (sliced in half, if you like) with sea salt flakes and mustard.
GET AHEAD
Hard-boil the quails’ eggs up to 2 days ahead. Cool and peel, then cover and chill. Complete the recipe up to a day ahead (if needed). Cool and chill. Allow to come up to room temperature, or warm in the oven, preheated to 180°C (160°C fan) mark 4, for 5–10 minutes before serving.
GH TIP
For ease, buy pre-cooked and peeled quails’ eggs, or hard-boil your own in simmering water for 3–4 minutes. Cool and peel.
Mini Eggs Benedict (#ulink_0d8906f6-429a-535a-9fc3-f66877549b4f)
These impressive bites will be the talk of the party!
Makes 12 canapés
Hands-on time: 20 minutes
Cooking time: about 5 minutes
Oil, to grease
12 quails’ eggs
3 standard thin-cut white bread slices
1 tbsp mayonnaise or ready-made hollandaise
2–3 ham slices, cooked
Per canapé 41 cals, 2g protein, 2g fat (0g saturates), 3g carbs (0g total sugars), 0g fibre
1. Bring a medium pan quarter-filled with water to a simmer. Grease a lipped baking tray with oil, then put the tray on top of the pan to heat up. Carefully crack all the quails’ eggs into a bowl, then gently pour the eggs into the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3–5 minutes.
2. Meanwhile, toast the bread slices. Use a 3.5cm (1½in) round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack.
3. When the egg whites are cooked (and the yolks are still soft), lift the tray off the pan. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.
GET AHEAD
These are best made fresh, but will sit happily for 30 minutes once assembled.
Smoked Trout and Beetroot Hummus Tortilla Cups (#ulink_9fe415f5-e368-55e1-89bd-a2e797d0b1c6)
The smokey flavour of the trout works wonderfully with the earthiness of the beetroot hummus.
Makes 24 canapés
Hands-on time: 25 minutes, plus cooling
Cooking time: about 10 minutes
3 large flour tortilla wraps
½ tbsp olive oil
FOR THE FILLING
100g (3½oz) cooked beetroots (not in vinegar)
125g (4oz) cooked chickpeas (from a tin)
Finely grated zest and juice ½ lemon
1 small garlic clove
1 tbsp creamed horseradish
25ml (1fl oz) extra-virgin olive oil
100g (3½oz) smoked trout, skin removed, fish flaked
TO GARNISH (optional)
1 tbsp finely chopped dill
1 tbsp pumpkin seeds
